Yield: Yields 6 to 7 cups.
More garnish ideas
Try any of these instead of, or in addition to, the tomatoes, basil, and sour cream in the soup recipe: crème fraîche, fresh marjoram or thyme leaves, snipped fresh chives, a drizzle of basil oil, raw or seared corn kernels, toasted pepitas, a sprinkle of smoky Spanish paprika (pimentón), thinly sliced fresh jalapeño or serrano.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
It's the corn stock and corn 'milk' that makes this so yummy- use those techniques to create your own amazing corn soup. For herbs, I used a sprinkling of fennel seed, chopped fresh sage (1tsp loosely packed), red pepper flakes and a little fresh thyme this time around, in addition to 1 tsp chopped fresh ginger. It was as delicious as the original recipe.
This is fantastic; I agree with the other reviewer to use chile flakes rather than cayenne, especially if you like spiciness. For me, it was not enough, just a pinch of cayenne? I used 1/4 teaspoon chile flakes, and even that was mild. Be sure to read all the directions carefully and the reviews too. I made one error in the preparation, but it did not detract from the deliciousness of it.
A very nice soup; I added some fresh ginger and fennel and used an immersion blender to puree it. Very rich tasting for a dairy-free soup (I topped only with tomato and basil).
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?